J Dub’s Squash Relish is the perfect recipe even if you are a canning newbie.

This relish is a delicious way to use the plethora of squash you have coming out your ears from your summer garden.

Even if you don’t have a garden, you can easily use your grocery store or local farmer’s market produce.

My recipe goes well with any summer vegetables.

But, purple hull peas will always be my personal favorite.

The best part about my squash relish – it makes the perfect hostess gift for any occasion.

washed squash sitting on cutting board - J Dub By Design
Clean squash and remove ends.
yellow squash sliced on cutting board - J Dub By Design
Slice lengthwise.
shredding squash in food processor - J Dub By Design
Using a food processor, finely grate all of the squash.
shredded squash - J Dub By Design
Place grated squash in a large bowl.
shredded squash and chopped onion - J Dub By Design
Ad the onion and allow the mixture to sit overnight.
squash and onion draining excess water - J Dub By Design
Drain the squash and onion mixture in the strainer.
bell pepper in squash and onion - J Dub By Design
Place in the stockpot and add the bellpepper.
adding spices to squash relish - J Dub By Design
Add the spices.
adding pimento to squash relish - J Dub By Design
Add sugar and pimento.
squash relish cooking in stock pot - J Dub By design
Bring mixture to a boil.
adding squash relish to jars using funnel - J Dub By Design
Placed cooked mixture in jars.
removing the canning jars from the boiling water with tongs - J Dub By Design™
Boil in water bath and remove using tongs.
4 jars squash relish cooling
Allow the jars to cool before re-tightening lids.
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J Dub's squash relish stacked in small canning jars - J Dub By Design™

J Dub’s Squash Relish

5 from 2 reviews

  • Author: Jennifer Williams
  • Total Time: 80 minutes (plus overnight prep)
  • Yield: 5 1/2 pints 1x


My delicious squash relish is the perfect addition to all those fabulous summer vegetables.

It is also the easiest canning recipe – even for a newbie.


  • 10 cups packed and coarsely grated yellow squash, approximately 8 medium squash
  • 4 cups chopped white onion
  • 5 teaspoons kosher salt
  • 2 chopped green bell peppers
  • 2 1/2 cups cider vinegar
  • 14 ounce jar pimento
  • 3 cups sugar
  • 1 teaspooon tumeric
  • 1 tablespoon dry mustard
  • 2 tablespoons corn starch
  • 1 teaspoon pepper


  1. Wash canning jars, lids, and seals in dishwasher.
  2. Mix the shredded squash and chopped onion together.
  3. Add the salt and mix again.
  4. Cover the mixture and allow it to sit on the counter overnight. Do not refrigerate.
  5. The next day, using a large colander, drain the squash and onion mixture well. You will need to use your hands to squeeze the water out.
  6. Place this squash and onion mixture in a large stock pot.
  7. Add the bell pepper and all remaining ingredients (vinegar, sugar, spices).
  8. Mix well.
  9. Bring the mixture to a boil and then turn down to simmer for 30 minutes, stirring every so often to keep mixture from sticking.
  10. Using a canning funnel, careful the ladle the mixture into pint size or smaller jars leaving a 1/2 inch space at the top of the jar.
  11. Place a clean, previously unused seal on jar.
  12. Add the ring and tighten gently, being careful not to over-tighten.
  13. Place a metal rack in the bottom of your canning pot. If you do not own a canning pot, you can any large stock pot that will hold the pint size jars.
  14. Place the jars on top of the rack that is in the pot. The rack prevents the jars from hitting one another and the sides of the pot while boiling. See tips below if you do not own a rack.
  15. Pour water over jars and cover with at least 1 additional inch of water.
  16. Bring the water to a boil.
  17. After the water has reached a rolling boil, start a kitchen timer for 10 minutes.
  18. Allow the water to boil for the entire 10 minutes.
  19. Once the 10 minutes is complete, carefully remove the jars from the water using a jar lifter.
  20. Allow the jars to cool completely.


  • If you do not own a canning rack, you can make one by using old canning rings.
  • Attach the rings together using small zip ties, kitchen string, trash bag ties, etc.
  • The number of rings you will need will depend on the size of the bottom of your pot.
  • When you tie the rings together, leave them loose so that there is some give.
  • You can also place the half pint in a container in the fridge and use it up within the week.
  • Repeat this boiling process as many times as necessary to finish canning.
  • You may find that the rings have loosened while in the boiling water. Leave them alone until the jars have completely cooled.
  • Once the jars have completely cooled, gently re-tighten the rings, but do not over do it.
  • This recipe makes 5 1/2 pint jars of squash relish.
  • Prep Time: 30 minutes (plus overnight prep))
  • Cook Time: 50
  • Category: relishes
  • Cuisine: American

Happy Canning! Drop me a comment and let me know what you think of my world famous squash relish!

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J Dub's squash relish stacked in small canning jars - J Dub By Design™
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Don’t forget to follow me on InstagramFacebook, and Pinterest to see all the daily happenings going on over at J Dub By Design™

Every year, in the month of May, I do a huge giveaway over on Instagram to one lucky supportive follower. It’s my favorite giveaway of the year.

I do this in memory of two magnificent men I had in my life – my father and my brother.

It’s $1000 to one lucky follower to honor that magnificent father figure in their lives.

So hop on over and you will find the deets in my highlights and stories all throughout the month of May 2021.